Sichuan, Hunan and Guangdong have different seasonings for bacon production, but the whole production process is the same. It is best to choose the pig's front legs and rear buttocks, and the fat and thin are evenly matched. But for the people in Xiangxi, Sichuan, the whole body of pigs is a treasure, and all parts can be used to make bacon. Pickling divides the meat into about a catty and a half, which is easy to taste and hang. Spread the salt evenly on the meat, then marinate it in a closed container for about a week and take it out. In addition to salt, other seasonings will be added according to local tastes. For example, Sichuanese and Hunan people will add pepper, while Cantonese people will add appropriate amount of sugar and their own brewed rice wine. Smoked or air-dried Xiangxi bacon, mostly hung above the fire pond (the hall where farmers use firewood to keep warm) for three months. Smoked bacon has a strong wax smell, but the smoke smell is not heavy, which is the beauty of Xiangxi bacon. There are two ways to cure Sichuan bacon. One way is to smoke it for about a month with the smoke from the slight burning of wet pine and cypress branches, which is called cured meat or smoked bacon. The other is to air-dry the bacon naturally in a ventilated place, which is called air-dried meat or bacon. According to the chef, the flavor of air-dried meat can probably reach 60% to 70% of that of bacon. Lasichuan, Sichuan is spicy, so is bacon. Sichuan bacon is bright red, moderately salty and smoky. Sausages are made of pig casings and filled with seasoned meat. Among them, spices such as pepper, pepper and salt are added, so it is spicy and pure. Cured pork is usually soaked in salt for a few days, then smoked and dried with cypress branches and leaves. Its unique smoky smell makes diners unforgettable. Hunan Bacon In Hunan, the history of bacon can be traced back to the Han Dynasty. By the Qing Dynasty, Hunan's "Steamed Rice with Bacon" had become a well-known specialty at home and abroad. The well-known Hunan bacon is still produced by local farmers. The more local it is, the more fragrant the bacon is. In addition to pine branches, straw and firewood, it can also be used as fuel for smoking to make meat smell different. Not only the fuel is diversified, but also the materials for making bacon are diverse. In addition to bacon, preserved chicken, preserved fish and other preserved meats are also famous. Yunnan bacon Yunnan bacon is made of local pigs and pork raised in the mountains, so the meat quality is tender and unique than ordinary bacon. Bacon smoked with local pine branches, after cutting, the lean meat will show a mouth-watering rose color, while the oil part will show a snow-white color. Xuanwei ham is the top grade of Yunnan bacon, which can be compared with Zhejiang Jinhua ham. Although its fragrance and salty taste are slightly lighter than Jinhua's south leg, it is better than the leg body with thick meat and much fat paste. A thick layer of fat is the essence. Thin and hard, the old Xuanwei ham, which has been collected for many years, even the famous gluttony will fall for it. Guizhou la Guizhou bacon should be hung for at least three months. Because it has been hung in the kitchen for a long time, it looks dark and dirty. However, even lean meat with a belt is sliced. When steaming, it is shiny and watery, and the aroma is overflowing, which is very attractive. The fat is crystal clear, the chewing head is gelatinous, and the lean meat is sticky, all with the unique fragrance of pine and cypress. Eating in your mouth is indescribable and refreshing, and you won't feel bored at all. Respondent: pkusoft-